Prepare a 20cm x 20cm (8" x 8") square cake tin by lining it with cling film. Make sure cling film hangs over the edges so you can lift out the granola slice when set. (You could also use a silicone cake tin instead)
In a medium mixing bowl add the chopped nuts and seeds, chia seeds, ground cinnamon, and a pinch of salt. Mix well, set aside.
Using a microwave safe container heat the remaining ingredients (except for the chocolate).
Heat in 30 second bursts, stirring in between each burst of heat, until melted and smooth.
Pour the melted butter mixture over the dry ingredients, stir until well combined.
Spread the mixture in an even layer in the prepared tin.
Refrigerate for 2 hours.
When firm remove from tin and cut into 12 pieces.
Place bars on a sheet of baking paper.
Place the chopped chocolate in a microwave safe container. Heat in 30 second bursts, stirring after each burst of heat, until completely melted.
Drizzle chocolate over granola bars.
Store the granola bars in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 weeks.
